If you've ever wondered how to make risotto low carb, you're going to love this cauliflower risotto recipe! It's one of my favorite low carb side dishes!
Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower. Alternately, purchase a one pound package of riced cauliflower or chop the cauliflower by hand.
Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.
Add the garlic to the skillet and cook for 1 minute.
Add the cauliflower rice and chicken broth and stir to combine.
Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.
Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.
Stir in the heavy cream, Parmesan, parsley, and salt and pepper to coat. Let the Parmesan melt a bit and serve hot.
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Notes
You may swap pancetta for the bacon, if desired.Add extra cream to the dish, if you like a creamier risotto.